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This warm breakfast recipe is full of fall flavours & perfect for a chilly morning.

Yield:
serves 3-6
Prep time:
10
Cook time:
35
Photo of Roasted Sweet Potato & Yogurt Boats with Pecans & Cranberries

Recipe by inspired by Floating Kitchen

Equipment

  • Large knife
  • Large baking pan
  • Flipper

Ingredients

  • 3 medium sweet potatoes
  • ~2 Tbsp melted butter or canola oil for greasing pan and rubbing on potatoes
  • 2 Tbsp maple syrup
  • Pumpkin pie spice
  • 2-2.5 cups Greek yogurt, plain or vanilla
  • 1/2 cup pecan pieces
  • 1/2 cup dried cranberries

Instructions

  1. Pre-heat your oven to 400°F. Grease a baking sheet well with melted butter or oil.
  2. Wash the sweet potatoes and then cut them evenly in half lengthwise. 
  3. Rub the potatoes all over with melted butter or oil. Sprinkle potatoes with pumkpin pie spice and place them cut-side down on the greased baking sheet.
  4. Roast potatoes in the pre-heated oven for 25 minutes. 
  5. Remove the sweet potatoes from the oven and flip them over so the cut-side is now facing up. Sprinkle with more pumpkin pie seasoning if desired (or if it stuck to the pan) and drizzle the potatoes with maple syrup, about 1 tsp per 1/2 potato (more if desired).
  6. Place potatoes back in the oven and cook for about 10 minutes more, until the sweet potatoes are easily pierced with a small knife and nicely browned. 
  7. Remove from oven and set aside.
  8. To serve, divide the yogurt, pecans, and cranberries evenly between the sweet potatoes. Enjoy warm. 

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